How to cut bok choy

It has a round tender white bulb on the bottom with long celery looking stalks and dark leafy greens on top. The entire vegetable is edible and can be enjoyed either raw or cooked.

Slice your bok choy into 1-inch sections from the base all the way to the top of the leaves. For this technique, remove the leaves from the stem. Some remaining smaller leaves are OK, but be sure to cut off the biggies.

When purchasing bok choy, look for firm, smooth white stalks and dark, crisp greens. Remember, you can eat bok choy stalks raw with dip or chopped fresh for salads. Otherwise, depending on your recipe, you‘ll want to cook it quickly so the stalks stay crisp and the leaves get tender.

Preparing large bok choy

Start by cutting away the leafy green sections and stack them on top of each other. Then cut crosswise into thin strips. Cut the stalks into small pieces, about ½ to 1-inch in size while discarding the root portion about 1-inch from the bottom.

In a medium skillet, bring water to a boil. Add bok choy. Cover; simmer over medium-low heat until tender, 5 to 7 minutes. Uncover; cook over high heat until pan is dry, 2 to 4 minutes.

For best results, trim the stalks off before boiling, as the stalks take longer to cook than the leaves. Bring a pot of water to the boil and drop the bok chop into the water. Cook for 1-2 minutes or until just tender. Avoid overcooking as this will reduce the nutritional value and alter the texture.

This brassica is most synonymous with Asian cooking, specifically stir-fry. A few notes about cooking: bok choy shouldn’t be overcooked. The crisp texture will give way to an unappealing, not-quite-mush appearance, while the leaves will become too soggy.

Place the bag in the crisper drawer of the refrigerator. The bok choy should be fresh for about five to six days.

Too much raw bok choy can have a serious and potentially life-threatening effect on your thyroid gland, and medical professionals advise against overindulging in the raw version of this tasty vegetable.

If the stalks are covered with tiny brown spots, the bok choy is past its prime. Once you get bok choy home, it should be stored like other leafy greens—in a loosely sealed plastic bag in the refrigerator for up to two or three days. Don’t wash bok choy until you are ready to cook it.

In equivalent raw weight, bok choy contains more vitamin C, vitamin A, and some other nutrients than spinach and around the same amount of calcium. Spinach, however, contains higher amounts of some other nutrients, including vitamin K, than bok choy.

Bok choy is an excellent source of vitamin K, vitamin C, vitamin A (in the form of carotenoids), potassium, folate, vitamin B6, calcium and manganese.

Bok Choy

Most anti–inflammatory foods contain antioxidants and bok choy has a special antioxidant called indole-3-carbinole. Research has shown that I3C operates on a genetic level to help prevent inflammatory responses at early stages of disease.

Cruciferous Vegetables

Broccoli and cauliflower have glucosinolates, which help the liver produce detoxifying enzymes. Leafy vegetables, such as kale, bok choy and arugula, can get rid of toxins out of the blood stream and neutralize heavy metals – helping to protect the liver.

Cruciferous vegetables

“Sulphur-containing vegetables including broccoli, brussel sprouts, cabbage and cauliflower are extremely gassy and are common culprits of bloating,” Bingley-Pullin said. Other cruciferous veggies include rocket, radish, wasabi and bok choy.

Blueberries and cranberries

Several animal studies have demonstrated that whole cranberries and blueberries, as well as their extracts or juices, can help keep the liver healthy ( 16 , 17 ). Consuming these fruits for 21 days protected the liver from damage.

Cruciferous vegetables such as cauliflower, bok choy and broccoli increase your kidney’s ability to transport toxins into the urine and help liver cells recover from detox.

The vegetable is also high in potassium, magnesium, and calcium, all of which help to reduce your blood pressure naturally. Some studies show that eating sufficient potassium can help to lower sodium-induced high blood pressure.

Water helps the kidneys remove wastes from your blood in the form of urine. Water also helps keep your blood vessels open so that blood can travel freely to your kidneys, and deliver essential nutrients to them.